Two dogs bark whenever someone passes this home. Would you break in?
We had grabbed our bags to board our flight from Anegada when a calf sauntered across the fenced airport runway. Emergency staff climbed in a yellow fire truck and drove down the runway to chase the calf away. The staff herded the calf to the other side, not needing to power-wash him with a firehose.
That was excitement on laid-back Anegada, where about 250 people reside on the second largest British Virgin Island. Wild pigs, chickens, and cattle roam freely, while flamingos dine on shrimp in the salt ponds.
Anegada, the drowned island, rises only 28 feet above sea level, and the coral reefs that surround it provide great snorkeling and diving, though hazardous to boaters. Some captains still refuse to sail to Anegada, because over 300 boats had shipwrecked in the shallow water. Today, the channel is marked, but captains are still cautious.
There are no resorts, big hotels or casinos on Anegada, only white sand beaches bordering translucent aquamarine. It is a place to enjoy a cocktail, try the local seafood, and converse with the locals and tourists.
Though we stayed only a day, we spotted two wild pigs scurry into the brush while we had driven the dirt road to Cow Wreck Bar & Grill. From Flamingo Lookout Pond, we saw the flamingos from afar and tried the Anegada grilled lobster and thick conch chowder at The Big Bamboo.
We loved Anegada, and I hope we can return and stay a few nights.
The previous link includes the recipe and the story about how Pusser’s owner had enjoyed the drink at the Soggy Dollar Bar on Jost Van Dyke. Determined to discover the secret recipe, he took a Painkiller back to his boat and then to his home on Tortola to analyze the contents.
2 oz – 4 0z Pusser’s Rum
4 oz pineapple juice
1 oz orange juice
1 oz cream of coconut
Fresh grated nutmeg
Add liquid ingredients to a cocktail shaker and shake vigorously. Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top and enjoy!
Though this is Pusser’s recipe and some bars and restaurants premix the drink, we prefer that it is made from scratch and the rum poured on top.